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1
Preheat oven to 160C or 140C fan forced.
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2
Using kitchen string, tie lamb at 2cm intervals to secure.
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3
Using a large sharp knife, score top of lamb several times and place lamb in a glass dish and using hands rub harissa all over the lamb and cover with plastic food wrap and chill for 30 minutes to marinate.
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4
Heat half the oil in a large frying pan over moderate heat and add lamb and cook for 3 minutes or until seared all over and transfer the lamb to a roasting pan and drizzle with 1 tablespoon of remaining oil and bak for 3 hours and 30 minutes or until very tender.
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5
Remove from the oven and cover with foil and rest for 15 minutes.
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6
Meanwhile place potato in a large microwave safe bowl and cover with plastic food wrap and microwave on high (100%) for 7-8 minutes or until tender, cool and place in a large bowl.
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7
Juice 2 oranges and whisk remaining oil and orange juice, mustard and garlic in a small bowl and season with salt to taste.
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8
Using a small knife, peel and segment remaining oranges and add to the potato and then add carrot, watercress, coriander and mint and drizzle with the orange dressing and toss to combine.
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9
Carve lamb and serve with salad and yogurt.
